The injected chicken went into something called an “oil-less deep fryer,” which makes absolutely no sense to me (it uses infrared to cook the chicken, apparently). It also didn’t really work. Luckily, we were also making a beer-can chicken…and it turned out that one was more than enough to feed all six of us.
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Injecting a chicken feels…kinda perverse. But the goal is to infuse the meat with flavor without sitting around for hours while it soaks up marinade, and anything that feeds me faster is good by me.
To properly inject a chicken, you should make three insertion points in each breast (one straight down the middle, and two more at 45 degree angles, pointing towards the center of the breast), one in each drumstick, and one into each thigh. It’s pretty cool - you can see the flesh plump up immediately. I like instant results.
Okay. Have any of you out there ever heard of this practice called “injecting a chicken”? Is everyone sticking enormous hypodermic needles into their dinners, and am I just out of the loop?
Well, I was given the assignment of injecting one of the two chickens we cooked up last night with something called “Cajun Butter.” Want to make your own chicken injection? Here’s how you do it.
What you need:
Me vamping it up outside the thrift store in Hernando where I picked up a new pair of shades (50 cents) and a 1963 home decor book titled “The Merriment of Christmas” ($1).
We stopped into a local farm stand, where I discovered the wonder that is pickled okra.
Want to know how Lady Bird Johnson made ‘em? Well, it’s your lucky day.
Eddie & Sharyn kayaking with their buddy The Crane (in the reeds).
If you’re craving some kayaking but are closer to the Hudson River than you are to a gorgeous lake, ring up the New York City Downtown Boathouse: kayak rentals are free for anyone over the age of 16.
Monday afternoon, Kendrick and I very ecstatically took Eddie & Sharyn’s T-bird out for a spin. I had a red Mustang convertible when I lived in LA, and our little joyride made me miss it desperately.
FROZEN CHOCOLATE MOUSSE PIE
What you need:
1 4-oz package Baker’s German sweet chocolate
1/3 cup milk
Late-night Frozen Chocolate Mousse Pie, courtesy of Sharyn (it tastes even better when served on beautiful green vintage plates).
After dinner, my parents told me that I was about to see the most incredible display of Christmas lights ever.
Yup.
That is a SINGLE FAMILY HOUSE up there. They’re (quite understandably) famous in the area for their holiday decorations, and they’re so sweet - there are signs welcoming you to drive onto their property, park, walk around, take pictures…it was absolutely gorgeous, and did a great job of getting me into the holiday spirit.
